1 jar (24 oz.) ClassicoŽ Tomato and Basil Pasta Sauce 1 lb. fettuccine or linguine pasta 1/4 c. extra-virgin olive oil 3 (5" thick) links precooked chorizo (9 oz. total), sliced 1/4" thick 6 cloves garlic, thinly sliced 1 c. dry white wine 3 doz. small fresh clams, such as littleneck, rinsed 1/3 c. chopped flat-leaf parsley
What to do:
1. In a large pot of boiling, salted water, cook the pasta until al dente; drain. 2. Meanwhile, in a large, heavy pot, heat the olive oil over medium heat. Add the chorizo and cook, stirring, for 2 min. Add the garlic and cook until golden, 2 to 3 min. Increase the heat to high, add the wine and clams, cover and boil. Stir occasionally and, as the clams open, transfer them to a large bowl. Add the tomato sauce to the pan and boil for 10-12 min. 3. Lower the heat to low, add the pasta to the sauce and stir to combine. Divide among 4 shallow bowls, add the clams and sprinkle the parsley on top.